To prepare the stuffing; heat the oil in a large saucepan and cook the onion with the spices for two to three minutes. Stir in the rice and cook for two to three minutes, stirring occasionally.

Add the stock, season if required and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes. Remove from the heat, discard the cardamoms and cinnamon stick. Fluff up with a fork and stir through the pistachios and pomegranate seeds. Set aside to cool for 10 minutes.

Weigh the lamb joint and calculate the cooking time. To prepare the pomegranate paste; in a small bowl mix all the ingredients together. Brush inside and outside the cavity with the paste.

Preheat the oven to 180-190°C/Gas mark 4-5. Fill the cavity with the stuffing. Cover the top of the stuffing with foil and individually wrap the bones with foil.

Place in a foil-lined non-stick roasting tin and open roast in a preheated oven for the calculated cooking time. Ten minutes before the end of the cooking time, remove the foil from the stuffing.

Remove the joint from the oven, remove the foil from the bones and serve the crown with the stuffing and seasonal vegetables.Recipe, Simply Beef and Lamb

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